Coconut bakes, Roast Bakes or Pot bakes, as they are referred to, are nothing short of heavenly. Full of coconut flavor, eating it with eggs, or slathered with butter or cheese, or breaking off a piece to scoop up smoked herring and tomatoes, salt fish and tomatoes or buljol is quite a gratifying experience.
Break a whole dried coconut and remove the meat. Rinse, dry and cut into small pieces. Place in a food processor and process until fine, about 1-2 minutes.
Measure and set aside 1 cup of the grated coconut---lightly packed.
Place the remainder of the grated coconut in a medium bowl or measuring cup, add 1 cup warm water (picture on the left below). Let it sit for a few minutes and then strain-- squeezing out as much liquid as you can. I like adding it to the blender and blending for a minute or two to extract a more concentrated flavor. Set coconut milk aside. Discard coconut shell.
If Using Fresh Frozen Grated Coconut
Alternately, use pre-grated coconut from the frozen section in the supermarket. Usually comes in 14 oz packages. If it’s not grated fine enough, you will have to grind it in the food processor. You will need 1 cup about 3 ozs, then take the remainder and blend with 1 ½ cups of hot water to make the coconut milk.
Knead Flour
Place flour into a medium bowl.
Add yeast, salt and sugar and mix to combine.
Add butter to flour mixture and rub in, using fingers, until well incorporated.
Add 1 cup grated coconut and mix until combined.
Gradually add coconut milk and mix, with a wooden spoon or by hand, until the dough comes together, not dry or too sticky.
Remove the dough from the bowl, place on a lightly floured counter. Knead dough by hand for 3 minutes by pressing dough down with knuckles to smoothen and folding the dough over itself and pushing out with the heel of your hands, not down. Rotate dough and repeat.
Shape Dough and Cook
Shape dough into a large round ball, cover and allow it to rest for 15 minutes, minimum.
To cook on the stove, heat heavy bottomed pot over medium heat and brush with butter. (Watch the attached video to see how to make it in the oven)
Using a rolling pin, roll dough out into an 8-inch round (3/4 inch thick) using a rolling pin. Pierce dough with a fork.
(Oven Method: Alternately, place dough on a prepared sheet pan, press out into an 8 inch round, set in a warm place covered, allow it to double in size, pierce with a fork, then bake 350F until golden brown and fully cooked.)
Stove method continued: Place dough in pot and cook for about 5 mins or until the bottom is golden brown.
Brush generously with butter and flip.
Brush with butter and cook for 2-3 mins or until the bottom is golden brown, then flip.
The bake is done cooking when it feels light, it doesn’t look or feel raw and the kitchen smells heavenly.
Using a spatula, remove the bake from the pot or sheet pan and place in a paper towel lined tray. Butter a slice and eat immediately! Wrap in clean kitchen towel--while eating.
Wrap leftovers in plastic wrap and place in a zip lock bag. Store in the refrigerator. Heat before eating. I like toasting leftovers—on a tawa-until it is crisp.
Video
Notes
I have made this recipe with both freshly grated coconut and frozen grated coconut and I can assure you that fresh is best. However, if you don’t have the patience or time to break a coconut, pry out the meat, grate, make the coconut milk, then fresh frozen is acceptable.Watch the attached video to see how to make these bakes in the oven!